TASTE INGREDIENTS:
COOKIE CLASSIC The only recipe for chewy chocolate chip cookies you’ll ever need By: MANDY ASHCRAFT Photos by: DUSTIN ASHCRAFT
You simply can’t go wrong with a classic chocolate chip cookie, and if you’re looking for the only go-to recipe you’ll ever need, tear this page out! These chewy beauties are big enough to share, whether it’s with a friend or just with a glass of milk. For more information, visit www.mandyashcraft.com.
50
I N S P I R E C O A S TA L B E N D M A G . C O M
1 cup butter 1/2 cup vegetable shortening 1 1/2 cups brown sugar 1/2 cup sugar 2 eggs 4 teaspoons vanilla extract 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 4 1/4 cups all-purpose flour 1 cup mini chocolate chips 1 cup chocolate chunks
INSTRUCTIONS: 1/ In a bowl, whisk together flour, salt, baking soda and cornstarch. Set aside. 2/ In the bowl of a stand mixer, add butter, shortening and both sugars. Mix on medium speed until fluffy. Add eggs one at a time, then add vanilla. 3/ Add flour mixture to butter mixture slowly, until just combined. 4/ Using a spatula, fold in chocolate chips and chocolate chunks. Mixture will be thick and not very sticky. 5/ Place bowl in freezer for 20 to 30 minutes. In the meantime, preheat oven to 350 degrees. 6/ On lined baking sheets, scoop cold dough using a 1/3cup measuring cup onto baking sheet. These cookies are large, so you should fit about 5 per sheet. Makes 15 cookies total. 7/ Bake each sheet one at a time, for 15 minutes. While baking, store bowl of remaining dough in the freezer to keep it cold. This helps your cookies keep their perfect, round shape. 8/ Remove to cool completely on a wire rack before storing for later, or enjoy them while they’re still warm. *Recipe makes 15 cookies.